Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicier and need the same marinating time. Reduce frying time slightly if they are boneless.

Can I make this recipe with brown rice?

Yes. Brown rice needs more liquid and longer cooking—about 40–45 minutes with 4 ½ cups of broth.

Yes. Cool fully, portion into freezer containers, and store up to 3 months. Thaw in the fridge overnight before reheating.

A simple, comforting dish that marries sweet honey with tangy barbecue for a crowd-pleasing meal.

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In a medium bowl, mix the honey, BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add the cubed chicken to the bowl, ensuring each piece is well-coated with the marinade. Cover and let it marinate for at least 30 minutes in the refrigerator.
In a large skillet, heat the olive oil over medium heat. Once hot, add the marinated chicken pieces. Cook until the chicken is browned and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter over low heat. Once melted, add the rice, stirring to coat it in the butter. Cook for about 2 minutes until the rice becomes slightly toasted.
Pour the chicken broth or water into the skillet with the rice. Bring to a boil, then reduce the heat to low. Cover the skillet and simmer until the rice is cooked and absorbs all the liquid, about 15-20 minutes.
Once the rice is done, fluff it with a fork and stir in the cooked chicken. Let it all warm through for another 2-3 minutes.
Serve the Honey BBQ Chicken Rice hot, garnished with chopped green onions and fresh parsley if desired.

Use room-temperature chicken cubes for more even cooking. Toast the rice briefly in butter to keep grains separate and add flavor.